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Yoghurt, yogurt or yogourt (, ; , ) is a dairy product produced by bacterial fermentation of milk. The bacteria used to make yoghurt are known as "yoghurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yoghurt its texture and its characteristic tang.
Worldwide, cow's milk is most commonly used to make yoghurt, but milk from water buffalo, goats, sheep, camels and yaks is also used in various parts of the world.
Dairy yoghurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus sa...